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MSC clams with elderflower & new potatoes

Prep time
10 mins
Cooking Time
20 mins


  • 2kg MSC clams
  • 750g new potatoes, boiled
  • 1 leek, finely sliced
  • 1 shallot, finely diced
  • 4 cloves of garlic, finely diced
  • 100ml creme fraiche
  • 2 preserved lemons, finely sliced
  • 2 tbsp parsley stalks and finely chopped leaves
  • 50g butter
  • 1 tbsp olive oil
  • Pinch of smoked sea salt
  • 175ml rosé wine
  • Large bunch of elderflower
  • A bunch of green grapes


  1. Sauté the leek, shallot, parsley stalks, preserved lemon and garlic in olive oil for 3-4 mins to soften.
  2. Grill the clams in their shells, grapes and boiled potatoes with elderflowers over a hot BBQ for 4-5 mins.
  3. Add wine to the vegetables and combine all ingredients in a large pan.
  4. Add creme fraiche and cover with a lid to steam for 3-4 mins on high heat.
  5. Garnish the dish with more parsley and elderflowers. Season to taste and serve with bread and lemons.